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Cauliflower and Beef Curry Recipe

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This recipe for Cauliflower and Beef Curry, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Elizabeth Kelly, Spivey family friends
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb – 1.3 lbs - beef stir fry strips (cut into smaller pieces)
1 large cauliflower (cut into flowerets)
2 cups fresh mushrooms, mixed variety, brushed clean
1 (14.5oz) can diced tomatoes in juice
2 Tblsp fresh minced ginger root
5 cloves Garlic mashed with the minced ginger
1/2 green bell pepper, diced
1 medium yellow onion, diced
Indian curry powder – a special mixture of ten or so Indian spices (traditionally a favorite family recipe) but now readily available already mixed in Indian grocery stores or the DeKalb Farmers Market; can use McCormick or similar brand from Ingles, Kroger, etc.; but try to use an authentic mixture.
Use a couple of teaspoons or more depending on how “hot” and spicy your mixture is, or according to your taste.
Olive oil (good quality)
Salt to taste
Fresh cilantro

Directions:
Directions:
In a heavy dutch oven, on medium high heat –Heat oil, then Sauté onion and bell pepper in 4 tablespoons olive oil until onions are soft & translucent. Add garlic and ginger paste, and the curry powder to onions, and stir. Add beef chunks, a little salt , and brown the beef, stirring frequently. Add tomatoes and mushrooms and cook for 20 min.(reduce heat slightly) until beef is done and tender, stirring occasionally and monitor temperature. Add cauliflower and cook, reducing heat to low, stirring occasionally, until cauliflower is crisp tender (or done to your taste) and has taken on the flavor of the beef mixture and spices. Stir in chopped fresh cilantro and cook 4-5 more minutes.

Serve with basmati rice and warm Indian nan or roti breads. Accompaniments should include raita (mixture of plain yogurt and sour cream with very finely chopped fresh tomatoes & cucumbers) and sour cream. Can also serve spicy Indian tomato pickles on the side. Serve with red wine, tossed green salad, and fruit salad.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
about 1 hour
Personal Notes:
Personal Notes:
John is a native of India.

 

 

 

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